I like eating chestnuts especially those roasted/fried with sugar. It is one of my favorite snacks in the winter. When I was young, it was very common to find food carts on the streets. After I finished school, I always bought a pack of roasted/fried chestnuts. The traditional way to roast or fry chestnuts is in a big wok. They are stir-fried with sugar and black sand.
Last Sunday I found there are cooked chestnuts sold in the supermarket. People here like eating chestnuts with salad. Before I live here, it is easy for me to buy raw chestnuts in the market. But it takes more time to cook this dish by using raw chestnuts.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serve: 2
Ingredients:
l 480g chicken legs (cut in pieces)
l 200g chestnuts (cooked)
l 2 garlic cloves (sliced)
l ½ tbsp
vegetable oil
l ½ cup water
l 1 spring onion (chopped)
Seasoning:
l 4g ginger (sliced)
l 1 tsp wine
l 1 tbsp soy sauce
l 1 tbsp dark soy sauce
l 1 tsp corn flour
Sauce:
l 1 tsp soy sauce
l ½tsp sugar
l 1 tsp corn flour
l 2 tsp oyster sauce
l 1/8 tsp ground black pepper
l 1/8 tsp sesame oil
Method:
1.
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Marinate the chicken with wine, ginger, soy sauce, dark soy
sauce and corn flour for 20 minutes.
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2.
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3.
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Then reduce to low-medium heat, add water in the wok, stir and
cover for 4 minutes.
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4.
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Add the chestnuts and mix with the chicken. Cover for another 5 minutes.
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5.
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Mix the soy sauce, corn flour, sugar, oyster sauce, sesame oil
and ground black pepper well in a bowl.
Add the sauce in the wok and stir well until the sauce is thickened.
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6.
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